Food & Drink International - Winter 2017, Volume 2 - 138
>> Houston's has evolved from its initial wine and spirits business to become a leading sourcing solution for the foodservice industry.
With its key partnerships and employees, Houston's aims to continue to
exceed the expectations of its customers. By Bianca Herron
sther and Jack Houston founded Houston's in 1933 as the House of Vin-
tages wine and spirits store in Portland, Ore. Over the course of the
company's 84-year history, Houston's has evolved from its initial wine
and spirits business to become a leading sourcing solution for the
foodservice industry, specializing in the redistribution of restaurant, bar and
coffee supplies as well as specialty foods and beverages,
and small equipment.
Today, Houston's is a nationwide redistributor, serwww.houstons-inc.com
HQ: Wilsonville, Ore.
vicing 33 states directly via its transportation division.
HTrans, a wholly-owned subsidiary, delivers to HousJennifer Vigil, president: "We
value our employees and pride
ton's customers - primarily dealers and distributors in the
ourselves on the fact that at
Houston's we're family."
foodservice industry - across the country on dedicated
routes, most of which run multiple times per week.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
President Jennifer Vigil attributes
the Wilsonville, Ore.-based company's success to its founders' ability
to adapt to changes in the market, as
well their core values of accountability, professionalism and flexibility.
"We're here to provide top-quality
service to our customers and vendors," Vigil says.
Marketing Manager Christina Graiff
agrees, noting that Houston's provides
a variety of benefits to both its ven-